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White Chocolate Cake


Recipe Info

  • Yield : 1
  • Prep Time : 1:30 h
  • Cook Time : 35m
  • Ready In : 2:10 h

Irresistible White Chocolate Cake.


  • 310 grams plain flour
  • 1/2 teaspoon(s) baking powder
  • 175 grams Lindt Swiss Classic White Chocolate, chopped
  • 125 ml hot water
  • 225 grams butter, softened
  • 300 grams caster sugar
  • 3 eggs
  • 250 mL buttermilk
  • 1 1/2 teaspoon(s) teaspoons vanilla essence
  • 175 grams Lindt Swiss Classic White Chocolate, chopped for the icing
  • 200 grams caster sugar
  • 1 tablespoon(s) vanilla essence


Step 1

Preheat oven to 180°C. Sift together the flour, bicarbonate of soda, baking powder and salt. Set aside.

Step 2

In small saucepan, melt 175g Lindt White Chocolate and allow to cool to room temperature.

Step 3

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted Lindt White Chocolate and vanilla.

Step 4

Pour batter into two 23cm round cake tins. Bake for 30 to 35 minutes in the preheated oven, until a skewer inserted into the centre of the cake comes out clean.

Step 5

For the Icing: In a medium bowl, combine Lindt White Chocolate, flour and milk. Cook over medium heat, stirring constantly, until thick. Cool completely. In large bowl, cream butter, sugar and vanilla; beat until light and fluffy.

Step 6

Gradually add white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

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